Very cool, thanks!
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Dave, ever find a "Moritaka" workshop video?
thanks for posting the video. i almost pulled a trigger couple times before, till today i never tried one. what your opinion on takeda's knife ?
I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.
+1. I have the 240mm gyuto. Definitely not a primary knife, but they are really fun to use. Really easy to sharpen, and they get wicked sharp.
Seems like most of you use it occasionally and not a workhouse type of knife. Is it too brittle and thin ?